1. Examining the effectiveness of promotional nudges increasing plant-based food choices in a post-secondary education dining hall: a pilot study.
- Author
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Anderson JJ, Bains A, Stachiw J, Heidl AJ, Paetsch T, and Cohen TR
- Subjects
- Humans, Pilot Projects, British Columbia, Female, Male, Health Promotion methods, Food Labeling methods, Meals, Young Adult, Adult, Diet, Vegan, Students statistics & numerical data, Students psychology, Food Services statistics & numerical data, Universities, Adolescent, Food Preferences psychology, Diet, Vegetarian statistics & numerical data, Choice Behavior
- Abstract
Objective: To evaluate nudge strategies that increase the consumption of plant-based foods, defined as vegetarian or vegan food items, compared with meat-based options in post-secondary dining hall settings., Design: A pilot study., Setting: This study took place in the University of British Columbia Vancouver Campus's Gather Dining Hall (GDH) over a 6-week intervention period and two control periods. The intervention incorporated several nudges (proportion increases, item placement, taste-focused labelling, Chef's featured special verbal prompts, social media and promotional posters) into the menu and dining hall area with the goal of increasing the purchases of plant-based items. Sales data from meals that were purchased during the intervention period were compared with sales data from the two control periods., Participants: Students and staff who purchased meals in the GDH., Results: The proportion of plant-based items sold significantly increased during the intervention period (56·7 %; P < 0·01) compared with the last 6 weeks of term one (53·6 %) and the first 6 weeks of term two (53·4 %). The proportion of plant-based 'main' menu items was significantly higher in the intervention period (46·4; P < 0·01) when compared with the last 6 weeks of term one (40·9 %) and the first 6 weeks of term two (41·7 %)., Conclusions: The combination of nudges was effective at significantly increasing the selection of plant-based options over meat-based options in a post-secondary dining hall setting.
- Published
- 2024
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